Any other vegetables you want to add — this soup is a great way to sneak in extra veg

Method

1) Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery, mushrooms, and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.

2) Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine.

3) Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer for 20 minutes.

4) Add chopped spinach, kale, zucchini, and other veg.

5) Cover again and continue simmering until the lentils are tender, approximately 15 to 25 more minutes. You can use an immersion blender if you prefer a smooth texture, but I like the textures of all vegetables and whole lentils. Serve immediately.